Patty's Deep Dish Apple Pie
Yield
servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
doublecrust, prepared |
|
| 7 ½ | cups |
apples
tart, green, peeled, sliced |
|
| ⅓ | cup |
sugar
|
|
| ⅓ | cup |
brown sugar, light
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | teaspoon |
cinnamon
ground, or 1/2 ts ground mace |
|
| 3 | tablespoons |
butter
sweet, cut in small pieces |
|
| 1 | each |
lemon
juice of |
|
| ½ | cup |
sour cream
or heavy cream |
|
| 1 | each |
egg yolks
mixed with |
*
|
| 1 | tablespoon |
water
|
|
| 1 | x |
whipped cream
or ice cream or good aged cheddar cheese, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
doublecrust, prepared |
|
| 1.8 | l |
apples
tart, green, peeled, sliced |
|
| 79 | ml |
sugar
|
|
| 79 | ml |
brown sugar, light
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 5 | ml |
cinnamon
ground, or 1/2 ts ground mace |
|
| 45 | ml |
butter
sweet, cut in small pieces |
|
| 1 | each |
lemon
juice of |
|
| 118 | ml |
sour cream
or heavy cream |
|
| 1 | each |
egg yolks
mixed with |
*
|
| 15 | ml |
water
|
|
| 1 | x |
whipped cream
or ice cream or good aged cheddar cheese, sliced |
*
|
Directions
Roll out half the dough and line a deep 9-inch pie plate; set aside.
Wrap remainder of dough in aluminum foil and refrigerate until ready to roll out.
Peel and slice apples. Combine white sugar, brown sugar, flour, salt, spices.
Coat apples with mixture. Add butter, lemon juice and rind.
Fill lower crust with apple mixture.
Spread sour cream over apples.
Roll out top crust; cut steam vent.
Attach top crust to lower crust, sealing edges.
Brush top with egg yolk-water mixture.
Bake in preheated 375℉ (190℃) oven for 50 minutes.
Serve warm with whipped cream or a slice of Cheddar cheese per serving.
Serves 6 to 8.
